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First Nations Parents Conference
May 14th
& 15th
, 2004Delta Vancouver Airport Hotel
Recipes donated by Parents Club Members
for Parents
Compiled by Barb ONeill
FNESC/FNSA thank all the parents who sent us theirwonderful recipes to share with other parents.
Have fun trying these recipes, making snacks and lunchesthat you have never tried before.
Enjoy this conference and we hope that you find lots ofinteresting material to take home with you.
For any questions, comments or concerns you can call1-877-422-3672 or (604)925-6087
Fax: (604) 925-6097
Or write: First Nations Parents Club#113 100 Park Royal South
West Vancouver, BCV7T 1A2
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Table of Contents
SnacksOatmeal Chocolate Chip Cookies 3
Surprise Cupcakes 4
Energy Bars 5
Yogurt Parfait 6
Muffins 7
Bear Plops 8
Chocolate Chip Cookies 9
Banana Nut Muffins 10
Peanut Butter Snacks 11
Moms Fried Bread 12Sticky Flakes 13
Raisin Scones 14
Bannock 15
Banana Muffins 16
Desserts - Lemon Fruit Pudding 17
Pineapple Up-side Down Cake 18
Yogurt Smoothie 19
Dream Fruit 20
Lunch - Hashbrown Quiche 21
Bannock Dogs 22Chilcotin Bannock 23
Curried Chicken 24
Lunch/Supper - Stew & Potatoes / Peach BBQ Sauce for Ribs 25
QuickNEasy Indian Corn Stew 26
Sesame Sour Cream Meatballs 27
Fish Patties 28Stuffed Salmon 29
Stew 30
Salmon Fritters 31
Lovers Lasagna 32
Chicken Tortilla Soup 33
Boiled or Fried Fish 34
Beef & Noodle Bake 35
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SNACKS
Oatmeal Chocolate Chip CookiesSubmitted by: Jaime Martin
Eastside Parents Club
Ingredients: cup brown sugar
cup butter or margarine (softened)1 egg teaspoon vanilla1 cup flour teaspoon baking soda cup oats cup chocolate chips
Instructions: Cream together butter and brownsugar. Add egg and vanilla, mix until light and fluffy.Add flour and baking soda, mix together. Stir in oats andchocolate chips. Bake at 350 for 11 minutes.
Additional Comments: I made these withbutterscotch chips and my sister loved them. They are anice chewy cookie when used with brown sugar (notyellow).
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SNACKS
Surprise Cup CakesSubmitted by: Sandra Stewart
East Side Parents Club
Ingredients: 1 box of cake mix Vanilla usuallyworks bestYour favorite flavor of jam
Instructions: Follow cake mix directionsWhen cooked and cooled, cut a hole in the top of the
cupcake, spoon in the jam and replace top. Sprinkle icing
sugar over cupcakes. MMMMMM!
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SNACKS
Energy BarsSubmitted by: Melanie Woode
Old Masset Parents Club
Ingredients:
1 cup rolled oats cup butter21/2 cups ricecrispies
cup peanutbutter
cup sesame seeds cup peanuts cup raisins 10 oz. Pkg.
Marshmallows
Instructions: Grease 9X13 panLightly roast oats, rice crispies and sesame seeds.Melt butter and peanut butter, add marshmallows, andadd all ingredients to melted mixture. Stir until coated.Pour into greased pan and smooth out with back ofbuttered spoon.
Comments: A quick snack like rice crispy squaresbut with added nutrition.
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SNACKS
Yogurt ParfaitSubmitted by: Bernadette McNabb
Friendship House Parents Club
Ingredients: Yogurt
Frozen (slightly thawed) or freshberriesGranola
Instructions: Layer yogurt, berries and granola in a clearglass or plastic cup. Dig in and enjoy!!!
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SNACKS
MuffinsSubmitted by: Jennifer Garcia Pinero
John Field Elementary Parents
Ingredients:Dry: 2 cups flour + 1 teaspooncinnamon
Topping:
teaspoon Baking Soda 2 teaspoonscinnamon
Wet: 1 cup sugar white brown 4 teaspoons bran1 cup milk 4 teaspoons brown
sugar1 egg (beaten) teaspoon vanilla cup oil
DO NOT OVERMIX1. Mix all dry ingredients together in a large bowl
2. Add mixed wet ingredients to the dry ingredients3. Scoop with spoon into muffin pan4. With clean spoon, scoop a teaspoon or so of the
topping onto each muffinMakes enough for 12 large muffins, add fruit!!!
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SNACKS
Bear Plops (Poop)Submitted by: Tina Grenier
Stein Valley Parents
Ingredients: Equal amounts of the following:Semi sweet chocolate chipsRice Crispy cerealSweetened coconut
Instructions: In microwave safe bowl melt chocolate
chips add cereal and coconut.On a wax paper lined cookie sheet, plop spoonfuls of theBear poop mixture.Refrigerate until set! ENJOY
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SNACKS
Chocolate Chip CookiesSubmitted by: Ada Webster
Stein Valley Parents
Ingredients:
2 cups flour 1 cup shortening1 teaspoon baking soda 1 cup sugar1 teaspoon salt 2/3 cup packed brown sugar package chocolate chips 2 eggs1 teaspoon vanilla
Instructions: Mix all dry ingredients together, in
another bowl mix all wet ingredients, add dry to wet!Place on cookie sheet ungreased. Bake for 8 minutes ina preheated oven at 350, makes about 30 cookies.
You can also use raisins, chopped nuts or cranberries!
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SNACKS
Banana Nut MuffinsSubmitted by: Sheila Campbell
Gitxsan House of Parents
Ingredients:
2 cups flour 1 egg beaten cup sugar 1/3 cup vegetable oil1 teaspoon bakingpowder
cup mashed banana
teaspoon salt cup choppedwalnuts
1 cup milk
Instructions: 1. Preheat oven to 400. Grease a 12-cupmuffin pan, sift flour, sugar, baking powder and salt intoa medium bowl, make well in center2. Mix milk, egg, oil, banana and walnuts in a small bowl,pour mixture into well.3. Mix batter just until moistened; do not over mix.Spoon batter into prepared muffin cups; bake untiltoothpick inserted comes out clean (about 15 minutes)Blueberries or raisins may be substituted for the mashedbanana.
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SNACKS
Peanut Butter SnackSubmitted by: Carmella Montoya
Nanoose Parents
Ingredients: Flour TortillasPeanut ButterBrown Sugar
Instructions: Broil in oven until bubbles form and sugaris melted (about 1 2 minutes).
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SNACKS
Moms Fried BreadSubmitted by: Barbara Hyzims
Gitanyow Parents
Ingredients:
5 cups flour 1 teaspoon salt5 teaspoons baking powder 1 handful lard4 cups warm water
Instructions:
Mix all ingredients, add water and roll into dough.Have frying pan ready with hot oil.Fry bread doughDough can be fried or baked!
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SNACKS
Sticky FlakesSubmitted by: Roxanne WesleySmiles Headstart Parents Club
Ingredients: 2 bars Mackintoshs Toffee cup butter1 cups mini marshmallows2 2 cups of corn flakes
Instructions: Melt butter in saucepan (on low heat)Add toffee bars and stir until mixed and melted
together, remove from heat and add corn flakes.Let cool for a couple of minutes, then spoon about 1tablespoon full onto cookie sheet. ENJOY!!
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SNACKS
Raisin SconesSubmitted by: Marsha Spinks
Stein Valley Parents
Ingredients:
2 cups flour 2 tablespoons sugar1 teaspoon baking powder teaspoon salt cup raisins cup shortening2 eggs cup milk or light cream
Instructions: Mix flour, sugar, baking powder and saltCut in shortening with pastry blender, add raisins. Set
aside.Save some egg white (to brush on top of scones)Beat eggs, add milkMake well in dry ingredients, add egg/milk mix, stir withfork until come free from the sides of bowlPut dough on floured surface and pat to thickness, cutout with cookie cutter shapes, i.e. Bears, ducksSpread egg white on top and sprinkle with a bit of sugarCook at 450 for 12 15 minutes.
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SNACKS
BannockSubmitted by: Susan Lewis
Leqa:mel First Nation
Ingredients: 6 cups flour3 heaping tablespoons baking powder1 tablespoon sugar1 tablespoon salt1 qt. very warm water
Instructions:
Mix flour, baking powder, sugar and salt.Make a well in the center, pour water in and stir.Let rise for hour, cook in - 1 inch of oil until it turngolden brown.
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SNACKS
Banana MuffinsSubmitted by: Vaness Isaac
Ingredients:
500 ml sifted flour 250 ml milk
125 ml sugar 60 ml oil15 ml baking powder 1 egg
2 ml salt 5 ml vanilla
1 banana 80 ml walnut/choc. chips
Instructions: Preheat oven to 400, set oven rack tosecond lowest position. Grease pans.Sift flour, measure and combine with dry ingredients inmedium bowl.Break egg into different bowl and stir in milk and oilMash banana with fork in a small bowl and add to eggmixture.Make a well in centre of the dry ingredients and add the
liquid mixture.Mix just until combined. Do not over stir.Gently stir in nuts or chocolate chipsFill baking cups 2/3 fullBake for 18 20 minutes and cool on racks.
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DESSERTLemon Fruit PuddingSubmitted by: Denise Collison
Chief Matthews Parents
Ingredients: 1 Package of lemon pie filling1 medium container of whip cream (500 ml)
2 cans mixed fruit1 can mandarin oranges2 3 bananas
Instructions: Cook lemon pie filling as directed on boxWhile the pie filling is cooling, whip the cream until niceand fluffy. When pie filling is not to hot whisk in thewhip cream. Then drain the juice from the cans of fruit.Add all the fruit and mix well.This is an excellent and healthy snack and no added sugaris required. My kids love it!!!
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DESSERT
Pineapple Up-side Down CakeSubmitted by Judi Garner-NichausSensisyusten First Nation Parents
Ingredients:
3 tablespoons butter 1/3 cup shortening1/3 cup brown sugar cup milk1 can sliced pineapples1 cups flour cup milk2 teaspoons bakingpowder
2 eggs
1 cup sugar cup walnuts
(optional)
Instructions: Preheat oven to 350. Melt in a 9 squarepan 3 tablespoons butter, add 1/3-cup brown sugar, andarrange pineapple on top of brown sugar.Mix flour and baking powder, sugar, shortening and milktogether in a large bowl, add eggs and cup milk. Bake
for 45 50 minutes. Immediately invert to a servingplate and wait 10 minutes before removing pan. I like tosprinkle with walnut pieces. You can also add cherryhalves to centre of pineapples.
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DESSERT
Yogurt SmoothySubmitted by: Donna Johnson
Presenter & Guest
Ingredients: 375 ml yogurt ( I prefer ASTRO French Vanilla)1 ripe banana cut into large chunks5-6 scoops ice cream2 cups 1% milk
Instructions: 1. Place all ingredients into blender and blenduntil smooth and frothy.
2. Pour into cups and serve.3. Makes 6 8 servings (8 oz cups)
Additional Comments:There are lots of variations to this recipeall you need to do ischange the yogurt flavor, ice cream flavor and /or fruit. Hereare some combinations:
Yogurt Ice Cream Fruit
French Vanilla Strawberries Banana
Blueberry Vanilla Banana, Blueberries
Raspberry Vanilla Banana, RaspberriesFrench Vanilla Chocolate Banana, Orange
French Vanilla Cookies & Cream Banana
Peach Vanilla Banana, Orange
Banana Vanilla Banana, Orange,Strawberries
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DESSERTS
Dream FruitSubmitted by: Dawn Murphy
Lheidli Tenneh Band
Ingredients: 1 apple cup dream whip
1 cantaloupe 2 small yogurts watermelon (any flavor)2 bananas cup strawberrieskiwi
Instructions: Cut up fruit, put in bowl and set aside.
Mix yogurt and whip, fold into fruit mixture.
Healthy little snack!!!
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LUNCH
Hashbrown QuicheSubmitted by: Carol Litzenberger
Seabird Island Parents Club
Ingredients:
Crust: 1 large potato, diced 15 ml (1 Tbsp. ) oilDash of salt & pepperFilling: 3 eggs 60ml (1/4 cup) milkMushrooms Green/red peppersHam/bacon/sausage (cooked) TomatoesGrated cheddar cheese Salt & pepperParsleyOptions: onion Swiss cheese
Broccoli
Instructions: Preheat oven to 350 F, grease pie platePut oil into pan, heat on medium and cook dices potatoes untiltender, season. In a small pan, saut vegetables (excepttomatoes). In a bowl, whisk eggs, milk & seasonings. Add veggies& choice of meat. Stir well.Layer bottom of pie plate with cooked potatoes. Pour egg mixture
over potatoes. Top with grated cheese.Bake for 15 20 minutes, until egg is no longer runny & cheese ismelted.Serve immediately!Potatoes should be soft and golden; eggs should be fully cooked,not runny. Veggies should be saut before using in quiche.
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LUNCH
Bannock DogsSubmitted by: Kathleen Dick
Tsilhqotin Parents
Ingredients: 8 10 cup flour
2 tablespoons Baking powderWarm water1-tablespoon saltWieners
Instructions:
Mix flour, baking powder and salt together add warmwater gradually until desired texture.Boil wieners.Wrap bannock mixture around wieners and fry untilcooked.
These are great snack and a quick lunch to take on theroad.
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LUNCH
Chilcotin BannockSubmitted by: Carla Jean Billyboy
Yunesitin Esgul Parents
Ingredients: 6 cups flour
3 teaspoons baking powder1 tablespoon sugar1 teaspoon salt1 egg2 litre of warm water
Instructions: Mix flour, baking powder, sugar and salt
together with a fork. Put egg in with mixture, graduallyadd warm water until a dough is formed. Dough must besoft and easy to manage. Fry in small portions in a castiron pan for about 5 minutes and turn for another 5minutes. Serve hot with butter. Make about 15 pieces.
Serve bannock with any meal, tastes awesome anytime!
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LUNCH
Curried ChickenSubmitted by: Shyanne Smith
Saanich Parents Club
Ingredients: 4 5 pieces skinless, boneless chicken
1 cup frozen vegetables3 cans china lily curried sauce1 can of water
Instructions: Cut chicken into chunks, boil in a sauce pan,cook thoroughly. Boil vegetables for 10 minutes & drain.Add 3 cans of curried sauce, water & vegetables to the
chicken stir occasionally until hot. Serve over rice.
Dont eat if you cant have spicy foods. VERY SPICY!Makes enough for 4 5 people.
ENJOY!!!
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LUNCH/SUPPER
Stew & PotatoesSubmitted by:Lynette Tsakoza
Prophet River Parents
Ingredients: Stew Meat/Moose MeatDiced Potatoes
Instructions: Peel potatoes and than dice the potatoesand meat.Warm the frying pan, put in lard or oil.Place the diced potatoes and meat in the pan and cookuntil done.Kraft dinner is the best side dish that goes with the
diced potatoes.
Peach Bar-B-Q Sauce for RibsSubmitted by: Ivy Proudfoot
John Field Parents
Ingredients:1 can peaches cup brown sugar cup vineger cup ketchup1 Tablespoon soya sauce 1 teaspoon ginger2 teaspoons garlic powder
Instructions: Combine all ingredients together in a blender, pourover tenderized ribs and cook for 45 minutes.
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LUNCH/SUPPERQuick-N-Easy Indian Corn Stew
Submitted by: Andrea SapecnikNagwuntloo School Parents
Ingredients: 1lb hamburger
1 onion sliced1 can tomato soup1 can kernel corn1 tablespoon Worcestershire saucedash salt & pepper
Instructions: Cook hamburger and onion until well done.
Add the soup, corn, sauce, salt & pepper.Simmer at low for 15 minutes (covered)
This goes well with panfry potatoes or your favorite dishof rice.
Serve and Enjoy!!!
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LUNCH/SUPPER
Sesame Sour Cream MeatballsSubmitted by: Charlotte Richburg
Nagwuntloo School Parents
Ingredients:
1 lbs ground beef 2/3 cup minced onion cup fresh bread crumbs 1 egg
cup milk teaspoon salt
1/8 teaspoon pepper 1/8 teaspoon ground ginger
2 tablespoons veg. oil 2 tablespoons butter/marg.
cup beef broth Sesame-sour cream sauce
Toasted sesame seeds
Instructions: combine ground meat, onions, breadcrumbs, eggs,milk, salt, pepper and ginger in a large bowl, shape into 1meatballs. Heat oil and butter over medium heat in skillet. Addmeatballs and brown on all sides. Add broth. Cover and simmer 5 10 minutes. Prepare sesame sour cream sauce, place hotmeatballs in serving bowl, top with sauce. Sprinkle with sesameseeds.Sesame Sour Cream Sauce: Melt 2 tablespoons butter/marg in asmall saucepan. Blend in 2 tablespoons all purpose flour, teaspoon ginger and teaspoons salt. Cook until bubbly. Add cup beef broth. Cook until thickened, stirring constantly. Add 1-tablespoon soya sauce and 2 tablespoons sesame seeds. Removefrom heat; add cup sour cream stirring until smooth.
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LUNCH/SUPPER
Fish PattiesSubmitted by: Verna Wilson
Stein Valley Parents
Ingredients: 4 medium potatoes
1 medium size jar of fish onion chopped1 egg
Instructions: Cook potatoes and mash; add fish, choppedonion and egg. Form into patties, dust each patty withflour, and fry in hot oil until browned on each side.
Serve with your favorite veggies and tomatoes (canned)along with rice.
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LUNCH/SUPPER
Stuffed SalmonSubmitted by: Miranda Louie-Tanner
Tsilhqotin National Government
Ingredients: 1 salmon
1 box stove top stuffing1 cup rice1 onionAluminum Foil
Instructions: Prepare stuffing and rice, mix togetherand set aside. Dice onion and add half to stuffing mix.
Fillet salmon and add remainder of onion and stuffingmix.Wrap snuggly with tin foil, place in oven at 350 or youcan BBQ. Cook for aprox. 20 minutes on each side oruntil fully cooked.
You can add any kind of veggies of your taste to stuffing;this way is just as quick and easy. Makes a great meal!!!
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LUNCH/SUPPER
StewSubmitted by: Holly Billyboy
Tsilhqotin National Government
Ingredients:
Diced meat (moose, beef, etc.) 1 cup frozen vegetables2-3 potatoes 2 sliced carrots1-2 celery 1 gravy mixFlour 1 onionHot water
Instructions: Pre-boil meat in pot of water until meat turnsbrown.
Cut up potatoes, carrots, celery and onion into cubes or slices.Add veggies (5 minutes apart)Add gravy mixSift flour into 2 or 3 cups of boiling water stirring continuouslyuntil smooth; add stew stirring constantly.
Enjoy!!
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LUNCH/SUPPER
Salmon FrittersSubmitted by: Lena Washington
Chief Matthews Parents
Ingredients:
1 cup flour 2 teaspoons baking powder teaspoon salt teaspoon pepper2/3 cup milk 1 egg beaten1 pint jar fish
Instructions: Shift together flour, baking powder andsalt. Combine salmon milk and egg. Drop spoonfuls into
hot grease. Fry a few at a time until golden, 3 4minutes. Serve with sweet and sour sauce.
Something else you can do with a jar of fish. Thanks tomy sister in Alaska for this recipe.
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LUNCH/SUPPER
Lovers LasagnaSubmitted by: Charleen Brigham & Carla Billyboy
Yuneitin Parents Club
Ingredients:
1 Pkg 12.3 oz. Petes super firmtofu crumbled 3 tablespoons veg. Oil
1 onion chopped 1 carrot chopped1 green pepper chopped 1 zucchini chopped2 cups mushroom sliced 3 cups crush & diced tomatoes2 teaspoons sugar 5 cups of mozzarella cheese
shredded1 teaspoons each salt, pepper &
basil
2 teaspoons Italian spice
15 sheets oven ready lasagna
Instructions: Preheat oven to 375 heat oil in a large pan,saut onion and tofu until onion is soft. Add carrots,green pepper, zucchini and mushroom. Cook for 5minutes. Add crushed tomatoes, diced tomatoes and
seasonings, bring sauce to a boil and simmer for 10minutes. To assemble spoon 3 cups of sauce on bottom ofa 9X11 pan and layer lasagna with sauce, top with cheeseand bake for 30 minutes.Cool for 5 10 minutes and slice and serve!
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LUNCH/SUPPER
Chicken Tortilla SoupSubmitted by: Maggie Sedgemore
Port Hardy SS Parents
Ingredients:
1 roasting chicken 2 large diced tomatoes1 large can tomato soup 1 small can green chilies
chopped
2 litres chicken broth 1 large onion diced
1 tablespoon olive oil 1 bag shredded cheddar cheese
1 bag frozen vegetables 1 teaspoon oregano
1 teaspoon cumin 1 bag tortilla chips
1 jar salsa
Instructions: Saut onions in oil; add chicken broth,diced tomatoes, tomato soup, and spices. Then addshredded or cut up chicken, green chilies and salsa.Simmer for two hours, last half hour add the frozenveggies. When serving place tortilla chips in, add soupand top with cheddar cheese.
This recipe serves around 20 people. Canned chickenpieces can be used. Students and children usually enjoythis soup its different so enjoy
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LUNCH/SUPPER
Boiled or Fried FishSubmitted by: Pamela Good
Gitanyow Parent Club
Ingredients:
2 lbs fresh fish 1 onion teaspoon curry powder teaspoon salt
2 cups rice Flour to coat fish
Oil for frying fish 6 8 potatoes
Instructions: Boil fish; add cube potatoes, onion, curry powderand salt.2 cups of rice to 4 cups of water
Serves 5 6 people
Fried fish, fry onions, add a touch of salt until cooked.Dip fish in flour and fry until done.Serve with rice or potatoes.
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LUNCH/SUPPER
Beef & Noodle BakeSubmitted by: Doug Faust
Friendship House of Parents
Ingredients: 1 pound ground beef
2 cups elbow macaroni4 cups spaghetti sauce12 ounces processed cheese slices
Instructions: Preheat oven to 375Brown ground beef in a large skillet over medium heat, set aside.Cook macaroni according to package directions, drain and setaside.
In a 9X13-baking dish layer the macaroni, ground beef and sauceand cheese. Repeating this process twice.Bake for 30 minutes or until top layer of cheese is bubbly.
YUMMY!!!!!!
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NOTES